You do realize that a traditional demi-glaze takes significant time and resources. Do you have 15 lbs. of veal shin bones, and a day to devote to stirring the sauce as it reduces.
There are many recipes for making a more modern, less time-consuming version. A quick google search will give you more recipes than you know what to do with.
Look first at something like Escoffier's recipe, and then compare with smaller, and less time consuming versions.
Seeeeeeeya; Goodweed of the North
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